A great region with a great gastronomic offer: Puglia is a land of unmistakable, genuine and intense flavours, just like its landscapes. Think of the famous peppers dried in the sun to the right point, but also the incredible offer of cheese, with ricotta, scamorza and caciocavallo (no tranlation for those) , sausages, bread and of course meat. Tastes of home that everyone likes.
Today we are talking about a recipe typical of the Murgia area. The cooking of lamb has different variations depending on the locality. Cutturized lamb is a dish linked to the Easter time. It is typical of the Murgia area but its ingredients also vary between neighbouring towns, ranging from the use of beaten eggs, grated cheese, to rolls of lamb entrails.
Ingredients (4 people)
1,5 Kg of lamb in pieces
1,5 Kg of vegetables (fennel, wild chicory and thistles or catalogna)
10 cherry tomatoes
2 spring onions
1 turnip top
1 chilli
grated pecorino cheese
extra virgin olive oil to taste
salt to taste
pepper to taste
Wash the vegetables. Place the pieces of lamb in a pan and cover with water. Bring to the boil and at that point add the fennel, onions, salt, chilli pepper, pepper and a drop of extra virgin olive oil. Wait a few minutes and add the chicory, the cardoons and the pecorino cheese.
Cover and continue to cook until the meat is tender and easy to remove from the bone with a fork.
Enjoy your meal!
